A Simple Strawberry Rhubarb Crisp


3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb cut into 1-inch pieces (about 4 stalks)
¾ cup granulated sugar
1 tablespoon corn starch
1/3 cup orange juice
1 cup all-purpose flour
½ cup light brown sugar
½ teaspoon kosher salt
1 cup quick-cooking oatmeal
1 ½ sticks cold unsalted butter


1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9×9 baking dish and set aside.

2. In a large bowl combine the strawberries, rhubarb, and sugar. Then dissolve the corn starch in the orange juice and stir that into the front mixture. Then stir in one pinch of kosher salt. Pour the combined mixture into the 9×9 baking dish and pat it down slightly so that it is one even layer.

3. In the bowl of a stand mixer combine the flour, brown sugar, salt, and oatmeal. Then beat in the unsalted butter until the mixture forms large crumbs. Spread this evenly on top of the fruit in the baking dish.

4. Bake the crisp for 50 minutes, or until the fruit is bubbly and hot all the way through. Place a rimmed baking sheet underneath the baking dish while it cooks in case any of the fruit bubbles over. Allow to cool slightly, serve warm with vanilla ice cream.

Naptime Notes

Naptime Recipe Serving ideas

This simple dessert is ideal for summer. Serve it with vanilla ice cream or whipped cream. Sometimes I even eat it for breakfast with a little yogurt!

Naptime Stopwatch

10 minutes prep time, 50 minutes bake time

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